新鲜大蒜配合干蒜粉制油的微波提取工艺优化及硫含量测定

Optimization of Microwave Extraction Process of Garlic Oil from Fresh Garlic Combining Dry Garlic Powder and Determination of Sulfur Content in This Oil

为了更好地保留大蒜油的新鲜风味和有效成分,利用低温-微波提取技术,在配合添加干蒜粉下,于单因素试验的基础上,运用L9(34)正交试验设计研究了微波时间、微波功率、提取温度、固液比4个因素对大蒜油中硫含量的影响,获取新鲜大蒜油的微波提取最佳工艺参数。结果表明:当以辛癸酸甘油酯作溶剂、微波时间4 min、微波功率250 W、提取温度40℃、固液质量比1︰0.8时,获得的大蒜油中硫含量为质量分数0.4649%。

In order to better retain the fresh flavor and active ingredients in garlic oil,the influences of extraction temperature,microwave power,microwave time,and solid-liquid ratio on the sulfur content of obtained oil were studied using the L9(34)orthogonal test on the basis of single factor experiments by low temperature-microwave extraction technology using fresh garlic combing dry garlic powder as raw materials.The optimum extraction parameters of microwave extraction were obtained.The results showed that when octanoic/decanoic acid triglyceride was used as solvent,microwave time was 4 min,microwave power was 250 W,extraction temperature was 40℃,and the mass ratio of solid-liquid was 1/0.8,the mass sulfur content of obtained garlic oil reached to 0.4649%.